Tags

,

I use to make this recipe back in the day when I was single and living in my shabby chic apartment on Elizabeth St., those were the days. What is great about this recipe is that it is fast to whip up and feeds 4-6 people comfortably, with a few beers of course. This recipe is now one of Billy’s favorites and is requested during the summer when something light is called for. I hope you make these for your next backyard hangout. Enjoy!

I bought this beautiful, flavorful shrimp at Aquarius Fish Co.

Disclaimer: There is technically not a set recipe, just don’t over do it on the onions and garlic and you’ll be fine. (This means you Jenn)

-Shrimp Tostadas-

1-1 1/2 lb shrimp (I used large wild Louisiana shrimp) peel, devien and cooked just until pink, drain and let cool and then chop into a few smaller pieces
1/2 large onion, diced
2-4 cloves garlic, minced
1 pint baby size tomatoes
1 bunch cilantro, chopped
1 jalapeno, stemmed, seeded and diced
2 limes, juiced
Salt and pepper

1. Start by placing the onion, garlic, tomatoes, cilantro, and jalapeno into a large mixing bowl. Toss to combine, next add the lime juice and toss again.
2. Add the shrimp to the already mixed mixture and toss another time to combine all the ingredients.
3. Place in fridge and let marinate for a few hours or even overnight. Toss a few times while marinating. Serve cold. (remember this is not an exact recipe, feel free to experiment on your own)

-Toppings-

You can dress yours up any way you want. These are just the toppings we like. Delish!

Advertisements